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Preheat the oven to 180°C / 350°F / Gas mark 4.
Grease and line a deep 23cm (9-inch) round cake tin (or a square tin if you prefer).
In a large bowl, whisk together the flour, sugar, cocoa, baking powder, bicarbonate of soda, and salt.
In a jug, whisk the oil, milk, yoghurt, eggs, and vanilla.
Pour the wet mixture into the dry ingredients and stir until just combined. Fold in the hot coffee.
Pour into the prepared tin and bake for about 35 minutes, or until a skewer comes out clean.
Leave to cool in the tin.
Once the sponge is completely cool, spread an even layer of caramel/dulce de leche directly over the cake in the tin.
Whip the double cream with the icing sugar until it forms soft peaks.
Spoon the cream over the caramel and spread gently to cover.
Heat the cream in a saucepan over medium heat until just steaming.
Pour over the chopped dark chocolate and leave for 2 minutes. Stir gently until smooth, then mix in the golden syrup and butter.
Let it cool slightly, then pour evenly over the cream layer. Place the tin in the fridge for at least 1-2 hours to set.
Melt the remaining dark chocolate. Allow to cool just enough so it won’t melt the ganache, but is still pourable.
Pour over the set ganache layer, tipping the tin so it coats evenly.
Chill again until the top is completely set and firm. Dust with cocoa powder then serve.
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